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Bavarian Pot Roast Recipe

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This recipe for Bavarian Pot Roast, by , is from The Graves Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee & Carol Graves
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
BEEF CHUCK POT ROAST, ABOUT 5 POUNDS
2 TABLESPOONS COOKING OIL
1 TABLESPOON GROUND CINNAMON
1 TABLESPOON VINEGAR
2 TEASPOONS GROUND GINGER
1 TEASPOON SALT
1 CUPS APPLE JUICE
1 CUP WATER
1 8 OUNCE CAN TOMATO SAUCE
1 MEDIUM ONION, CHOPPED
8-12 OUNCES FRESH WHOLE MUSHROOMS
1 BAY LEAF

Directions:
Directions:
In a large Dutch oven, heat oil over high heat and brown meat on all sides. Combine remaining ingredients except mushrooms, and pour over meat.
Cover and reduce heat to simmer. Cook 2 1/2 to 3 hours or until meat is tender.
Transfer meat to platter to keep warm.
Add mushrooms to cooking juices; simmer 5 minutes. With a slotted spoon, remove mushrooms and spoon over roast.
Meanwhile, reduce cooking juices to desired thickness by cooking over high heat.
Spoon a portion of the gravy over roast and pass the rest.

Number Of Servings:
Number Of Servings:
Twelve

 

 

 

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